How to Start a Traditional Compost Pile in Your Yard

As a society, we make a lot of waste, especially in this culture of on-the-go single-serve disposables. As we work toward the Zero Waste Solution with Extended Producer Responsibility and other government mandated universal recycling of solid waste in the works, there is plenty you can do to reduce the amount of waste you send to the landfill.

Use less, recycle and reuse packaging materials, and compost your organic waste. And if you’re a gardener, there’s no reason to throw away this beneficial (and cheap!) source of nourishment for your soil. Compost is the key to a flourishing garden. Easily turn your kitchen scraps and yard waste into food your garden will love.

If you have enough space to start a compost pile in your yard, make sure your local city and county ordinances permit it. Some of them have restrictions because open piles can attract rodents and create odors. Assuming that your area allows open-air composting, consider whether you can fit three piles in your yard: one for new compost, one for aging compost, and one for the finished stuff that goes back on your plants. If you just have room for one, that is fine, but in order for your pile to fully break down, you will need to stop adding new material at some point and let it decompose.

Some compost piles are hot, while others never get very warm, and this is a function of the biological activity in the pile while the organisms do their thing. Getting your pile to heat up naturally depends on a long list of factors, including pile size, materials, layering, moisture, external heat, and other variables. But even if it does not heat up much, sooner or later the stuff will break down and you’ll have some good dirt to use on your plants.

Cold compost is perfectly acceptable stuff; it just takes a bit longer to make. Some gardening purists hold that the nutritional content of hot-cooked compost is far superior, but if you are using it as more of a soil amendment than a fertilizer, then this should not matter much. If you want to follow the pure wisdom, then the minimum size for a hot pile is about 4′ x 4′, which will allow enough internal space to create the proper conditions for this biological activity to take place.93 In lieu of this, any untidy heap will break down at its own pace.

What should you put in your compost pile? Will it stink? Do you have to turn it regularly? The answers are: anything organic, a bit, and not really.

Dead leaves, lawn clippings, food scraps (except meat or fat), newspaper, cardboard, and manure are all organic matter and will break down in your compost pile. Ideally, you want to add a diversity of ingredients.

The pile will break down faster if you add both “browns” (dry ingredients such as dead leaves, newspaper, and cardboard) and “greens” (wet stuff such as food scraps, lawn clippings, and fresh manure).

“Greens” contain plenty of nitrogen while “browns” have more carbon, and your pile needs both. Conventional wisdom holds that the proper ratio is 2 parts “browns” to 1 part “greens,” but you can vary this ratio somewhat. Just remember that a pile of 100 percent leaves takes a lot longer to break down, and 100 percent food scraps may turn into a very wet and slimy mess long before it breaks down. Also, the more diverse sources of waste you add, the better its nutritional output will be for your soil.

Your new pile will stink a bit at first, but if you have never composted before, then you will be pleasantly surprised. It’s not as smelly as you would think. In its early stages, you can cover the compost pile with burlap, a tarp, or a layer of “brown” ingredients such as leaves or cardboard, which will help seal in the moisture and limit any odors. As the compost ages, it begins to smell more earthy, a fragrance that some actually enjoy.

Your compost is finished when you can no longer recognize the individual materials that went into it.

Aerating the pile is optional, but it may speed up the process by delivering oxygen where it’s needed. Use a pitchfork to turn the pile and make sure that both air and moisture are reaching each part. You can do this weekly or less often. And, if you do not want to turn the pile, then it will aerate naturally with time as the layers break down and settle.

Share This:

Read The Book

Fresh Food from Small Spaces

The Square-Inch Gardener's Guide to Year-Round Growing, Fermenting, and Sprouting

$24.95

You may like...

Recent Articles

As the trees lose their leaves and autumn slowly turns to winter, those first inklings of true cold can be daunting. What better way to stay warm and positive than a festive gathering centered around good food and drink? Here we offer culinary inspiration for the season: Spicebush Duck Legs from Marie Viljoen’s Forage, Harvest,…

Are you new to the Chelsea Green community and aren’t sure which book to read first? Or maybe you’re a long-time fan and want to continue your binge-reading but need some fresh ideas. Regardless of how you got here, we can help! From the enlightening and thought-provoking to the quirky and fun, we, the Chelsea…

Struggling to find the perfect gift for the foodie in your life? Our wide range of food and drink books will give you plenty of options to choose from! Whether you’re shopping for an adventurous cook who likes foraging for their ingredients, a fermentation aficionado, or a lover of culinary classics you’ll find something for…

Now that temperatures have started to dip below freezing, and most folks living in colder climates have witnessed their first snowfall of the season, it’s time to get serious about winter preparedness. Especially when it comes to driving! The following is an excerpt from When Disaster Strikes by Matthew Stein. It has been adapted for the…

For generations, we’ve worked collectively as a society to build our cities into vibrant communities where we can progress and flourish together. Over the years, however, we’ve lost the art of collective and community evolution as our governments step in with their big ideas for urban growth – many of which come at a steep…